Grilled Vegetable Platter
For marinade, in a small bowl, whisk together vinegar, oil, snipped basil, garlic, salt, and black pepper. Place each vegetable in a separate bowl; add some of the marinade to each bowl and toss gently. Reserve any remaining marinade.Advertisement
For a charcoal grill, grill vegetables, in batches starting with the longest cooking vegetables, on the rack of an uncovered grill directly over medium coals until crisp-tender (use timings from chart below); turn once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place vegetables on grill rack over heat. Cover and grill as above.)
Arrange grilled vegetables on a platter; pour the reserved marinade over vegetables. If desired, garnish with basil sprigs. Serve immediately.
Grilling Timings: For the sweet peppers, fennel, and mushrooms, allow 8 to 10 minutes. For the eggplant and zucchini, allow 5 to 7 minutes. For the asparagus, allow 4 to 5 minutes.
3 vegetable, 1 1/2 fat